Marinate the chicken by whisking soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes in a bowl. Add chicken thighs and coat thoroughly, then cover and refrigerate for at least 20 minutes.

Make the peanut sauce by blending peanut butter, soy sauce, honey, rice vinegar, sesame oil, and fresh garlic until smooth. Adjust consistency with warm water if needed, then set aside.

Prepare the slaw by tossing cabbage, carrots, bell pepper, scallions, and cilantro in a bowl. Drizzle with lime juice, rice vinegar, sugar, and salt, mixing well. Let sit for about 10 minutes.

Cook the chicken on a preheated grill pan for 5-7 minutes on each side until fully cooked. Let it rest for a few minutes before slicing.

Assemble the wraps by warming tortillas, spreading peanut sauce, adding slaw and sliced chicken, drizzling with more sauce, and sprinkling with peanuts and cilantro. Roll tightly and slice in half.